Study Of The Volatile Compounds From Honey And The Fatty Acids From Corn Germ Oil

Using GC-MS coupled with three methods of pretreatment, including solventextraction (SE), simultaneous steam distillation-extraction (SDE) and solid phaseextraction (SPE), a novel approach for the determination of volatile organiccompounds (VOCs) in honey was established. Especially, we focused on the SPEfrom HLB mini-column. The effect of kinds of various solvents for washing andelution were investigated, and the conditions of the HLB SPE were optimized. Theresults show that47kinds of VOCs could be indentified with the washing bymethanol-water (1:1) followed by the elution by dichloromethane.The effect of heating temperature and heating time on the kinds and contents offatty acids in corn germ oil were studied in this experiment. The fatty acids weredealed with different heating temperatures and different heating times, and weremethyl esterified, then determined bygas chromatography-mass spectrometry(GC/MS). The results showed that the heating temperature is higher, the kinds ofunsaturated fatty acids in corn germ oil were less and the relative percentage contentwere lower. The kinds of unsaturated fatty acids in corn germ oil were eleven at most,the relative percentage content of unsaturated fatty acids was79.17%at most，whencorn germ oil was heated at120℃in5minutes. The effect of heating time on kindsand contents of the unsaturated fatty acids in corn germ oil was less in the sameheating temperature.